An egg with a firm white and a soft center in 20-25 minutes.
Onsen-tamago, like poached egg, is not a dish but a method of preparation. The egg turns out more tender than a soft-boiled or poached egg.
The peculiarity of this method is that the egg is boiled, but at a lower temperature and without using a stove. For this, you can use a thermos with a wide neck.
Water heated to 70-75 °C is poured into the container. For each egg, 250-300 ml of hot liquid is used.
Place eggs in their shells into the water, close the thermos and leave for 20-25 minutes.
Do not use the product straight from the refrigerator. Eggs may crack in hot water.
The Japanese serve eggs cooked using the onsen-tamago method on bread and add them to rice dishes, and always top them with soy sauce.
But this is a feature of Japanese cuisine, however, such eggs can also be served with a regular cucumber and tomato salad or any other breakfast dish.
